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New England
Chilled Potato, Pear, and Arugula Soup

Photo by: Joseph De Leo
Comments: 0
 

Recipe

The rather strange-sounding combination of ingredients work together in this exceptional cold soup.

Yield: Makes 10 to 12 servings

Ingredients

  • 4 tablespoons (½ stick) unsalted butter
  • 1 medium red onion, minced
  • 3 ribs celery, minced
  • 2 quarts chicken stock, preferably homemade
  • 1 cup dry white wine
  • 2 large potatoes, peeled and cut into small dice
  • 5 ripe pears, peeled, cored, and sliced
  • 4 cups arugula, rinsed and stems removed, plus additional for garnish
  • 1 cup light cream 
  • 1 cup heavy or whipping cream
  • 2 teaspoons ground coriander seeds
  • Salt and freshly ground white pepper to taste

Directions

1. Melt the butter in a stockpot over medium-high heat. Add the onion and celery and sauté, stirring frequently, for 7 minutes.

2. Add the chicken stock, wine, and potatoes. Simmer the soup just until the potatoes are tender, about 25 minutes.

3. Add the pears and arugula to the soup and simmer 5 minutes longer. Remove from the heat and stir in the light and heavy creams. Stir in the coriander. Process the soup in batches in a blender until smooth. Season to taste with salt and white pepper.

4. Refrigerate the soup until cold. To serve, ladle the cold soup into bowls and garnish each serving with a whole arugula leaf.


© 1987 Sarah Leah Chase
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 12 servings and includes 1/8 teaspoon of added salt per serving.

332kcal (17%)
67mg (7%)
18mg (30%)
182mcg RAE (6%)
632mg
37mg
7g
11g
4g
31g
64mg (21%)
502mg (21%)
11g (57%)
20g (30%)
1mg (7%)
 

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